| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Rice vinegar |
| 2 |
ts |
Cranberry juice concentrate |
| 1 |
ts |
Dijon mustard |
| 1/3 |
c |
Olive oil |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 9 |
c |
Mixed greens |
| 2 |
md |
Anjou or Bosc pears |
|
|
Cored and thinly sliced lengthwise |
| 3 |
oz |
Blue or gorgonzola cheese; crumbed |
| 3 |
tb |
Chopped walnuts |
| 3 |
tb |
Dried cranberries |
INSTRUCTIONS
DRESSING
SALAD
6 SERVINGS LACTO 30 MINUTES
Walnuts, crumbled blue cheese and ripe pears turn a simple green
salad into a delicious fall classic.
Dressing: In small bowl, whisk together vinegar, juice concentrate and
mustard. Slowly add oil, whisking until blended and thickened. Season
with salt and pepper.
Divide greens among 6 individual serving plates. Top each with sliced
pears, crumbled cheese, walnuts and cranberries. Drizzle each with
some dressing and serve.
PER SERVING WITH 1 TABLESPOON DRESSING: 176 CAL.; 6G PROT.; 13G TOTAL
FAT (4G SAT. FAT); 32G CARB.; 11MG CHOL.; 205MG SOD.; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 112
Converted by MM_Buster v2.0l.
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